Pioneer Woman's Sherried Tomato Soup
Recipe type: First Course
Prep time: 
Cook time: 
Total time: 
Serves: 6
Weight Watchers Info: 13 PointsPlus per serving with cream, sugar, and butter. 7 PointsPlus per serving with Half and Half, no-calorie sweetener, and light margarine.
  • 6 Tablespoons Melted Butter (or light margarine, I use Brummel and Brown)
  • 1 whole Medium Onion, Diced
  • 1 bottle (46 Oz.) Tomato Juice
  • 2 cans (14 Oz. Cans) Diced Tomatoes
  • 1 Tablespoon Chicken Base
  • 3 Tablespoons Sugar (or Splenda no-calorie sweetener)
  • 1 pinch Salt
  • Black Pepper To Taste
  • 1 cup Cooking Sherry
  • 1-1/2 cup Heavy Cream (or Half and Half)
  • Chopped Fresh Parsley
  • Chopped Fresh Basil
  1. Sauté diced onions in butter until translucent.
  2. Add tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir.
  3. Bring to a near boil, then turn off heat.
  4. Add in sherry and cream and stir.
  5. Add in parsley and basil to taste.
  6. Adjust other seasonings and serve.
Recipe by The Taste Place at